Pasta with Zucchini Pesto, Salami and Gorgonzola

Written By Scotty Jeffus

Today’s recipe was inspired by a pizza that I spotted in a stand in the Florence airport, of all places, it was a pizza that was topped with zucchini, salami, gorgonzola cheese and fresh mint, a flavor combination that I had never seen on a pizza before.

Me being me, of course I had to see if there was a way to turn this combination into a pasta dish, and I think I did just that. My plan is to do some zucchini two ways, I will roast some zucchini, some of which I’ll turn into a pesto with some fresh mint and the other I will cut up and serve as part of the dish, then adorn it with some crumbled gorgonzola and crispy salami.

It may sound like simple flavors, but when brought together it should lead to something no short of delicious!

Serves 4

  • Salt

  • 2 medium zucchini

  • Vegetable oil

  • Freshly ground black pepper

  • 4 oz thinly sliced salami

  • 1/2 pound of pasta (any kind that you have)

  • 1/4 cup fresh mint leaves, plus a few leaves for garnish

  • 1/4 cup shelled, roasted and salted pistachios

  • 2 garlic cloves

  • Juice of 1/2 a lemon

  • A 2 ounce chunk of Parmigiano Reggiano, cut into small cubes.

  • 1/2 cup extra virgin olive oil

  • 4 oz crumbled gorgonzola cheese

  1. Preheat the oven to 425 degrees F/210 C, line a rimmed baking sheet with foil and bring a large pot of salted water to a boil.

  2. Trim the ends off of the zucchini, and split them lengthwise into quarters. Rub the zucchini with oil, season with salt and pepper, lay onto one side of the baking sheet and roast for 7 minutes.

  3. About halfway through roasting, give the zucchini a flip and lay the salami on the other side of the pan, then continue roasting 7-12 minutes more, or until the zucchini is browned and the salami is crisp.

  4. Allow the Zucchini and salami to cool a bit while you drop the pasta into the boiling water and let it boil according to the package directions.

  5. While the pasta cooks, place half of the zucchini into a food processor with the mint, pistachios, garlic, lemon juice and Parmigiano. Blend until finely chopped, then add the olive oil and blend to form a thick paste. Season your zucchini pesto with salt and pepper to taste.

  6. When the pasta is done, reserve 1/2 cup of pasta water, then drain. Cut the remaining zucchini into small pieces, then toss with the pasta, the zucchini pesto, and enough pasta water to reach desired consistency.

  7. To plate, just pile everything into bowls. Crumble that crisp salami and sprinkle on top along with the gorgonzola and a few mint leaves.

Scotty Jeffus
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